Ingredients

  • Oil (just to stop the onion and garlic sticking – use coconut or olive)
  • Clove of garlic (or more if you want to live dangerously)
  • Small onion – finely chopped
  • Carrot – chopped
  • Red or green pepper – chopped
  • Any other random vegetables you want to add (corn, potato, broccoli, whatever!) – chopped
  • Can diced tomatoes
  • Bottle of passata (tomato puree – plain and salt reduced recommended)
  • Can lentils
  • Can beans – red, black, kidney, whatever you like
  • Herbs – Harissa, berbere, baharat, chilli, whatever you like. Make sure there is enough chilli.

Method

  1. Lightly fry onion and garlic in coconut oil (teeny bit – just enough so it doesn’t stick and burn) in a saucepan until translucent and soft.
  2. Add chopped veggies and stir fry for a few minutes.
  3. Add can of diced tomatoes, about a cup of passata sauce and half a cup of water and mix. Don’t add too much passata or the flavour will be too rich – less is better.
  4. Add your favourite herbs, salt and pepper… Suggest harissa, berbere, baharat or your own mix. Make sure it has chilli and something to flavour the sauce e.g. Oregano.
  5. Mix in cans of beans and lentils (make sure you rinse them first).
  6. Bring to boil.
  7. Simmer for about 30 to 45 min until all vegetables are soft.
  8. Add more water if the sauce gets too thick.

Serve with rice, pasta, gnocci or whatever.

Chilli beans